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Tested for you in our cooking studio en
45
Tips on roasting and braising
Duck, 2-3 kg wire rack 1 ‚ 160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 1 ‚ 150-160 - 20+15
Turkey, crown, 3 kg cookware, uncovered 1 ‚ 140-150 2 100-140
Turkey, thighs wire rack 1 ‚ 170-180 - 25+30
Turkey, whole, 4-8 kg wire rack 1 ‚ 150-160 - 12+12
Turkey, whole, 7 kg universal pan 1 ‚ 140-150 2 120-150
170-180 - 30-40
Meat dishes
Meat loaf cookware, uncovered 1 ‚ 170-180 - 20+35
Meat loaf, 1 kg cookware, uncovered 1 ‚ 190-200 1 70-80
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 1 ‚ 140* - 100-120
Braising steak cookware, covered 1 ‚ 140 - 65+60
Chicken pieces (boned), 500 g meat cookware, covered 1 ‚ 140* - 90-100
Complete meal
With beef wire rack + wire rack 3+1 ‚ 160, then
200 (York-
shire Pud-
ding)
- calculation for
meat (see table
above) + 15-25 for
Yorkshire Pudding
With chicken wire rack + wire rack 3+1 ‚ 180 - calculation for
chicken (see table
above)
With chicken wire rack + wire rack 3+1 ‚ 180 low
(steam 0
when
Yorkshire
Pudding
is
inserted)
65-75
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
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